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Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Throw the milk, flan powder, coffee granules, cornstarch and 7 tablespoons of the sugar in a blender and pulse until soft and without lumps. Pour the liquid in a pot and turn on the heat to medium-low. Let it cook until it thickens, stirring continuously (or it will burn). Meanwhile, in a small saucepan over medium-high heat, melt the remaining sugar until bubbly and with a deep copper color. You could also skip this step and use regular bottled caramel instead. Line a big enough pudding or jelly mold with the caramel while still very hot, being careful not to burn yourself. Then pour the cooked pudding inside the mold and let cool until set. Note: I like to use a round pudding mold, but you could use a regular deep dish or ramekins for individual doses. Just line them with caramel too!